Chocolate Covered Cranberry Oat Bars
These Chocolate Covered Cranberry Oat Bars are a perfect blend of chewy oats, tart cranberries, and rich dark chocolate—easy to make and irresistibly delicious!
Servings: 10 servings
Ingredients
- 1 cup rolled oats for texture and fiber
- 1/2 cup almond flour adds moisture and a nutty flavor
- 1/2 cup honey or maple syrup natural sweetener
- 1/4 cup coconut oil melted, helps bind and adds richness
- 1/2 cup dried cranberries tart and chewy contrast
- 1/2 cup dark chocolate chips for that luscious chocolate coating
- 1/2 teaspoon vanilla extract enhances overall flavor
- 1/4 teaspoon salt balances the sweetness
Instructions
- Start by preheating your oven to 350°F (175°C). Line your 8x8-inch baking pan with parchment paper, leaving some overhang on the sides to lift the bars out easily once baked.
- In a large mixing bowl, combine the rolled oats, almond flour, salt, and dried cranberries. Stir well to ensure everything is evenly distributed.
- In a separate small bowl, whisk together the melted coconut oil, honey or maple syrup, and vanilla extract. Pour this mixture over the dry ingredients and fold gently until all the oats and flour are coated and the mixture sticks together.
- Transfer the oat mixture into your lined baking pan. Use a spatula or your hands to press it firmly and evenly into the pan, creating a compact layer that will hold its shape after baking.
- Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and the center is slightly firm to the touch. Remove from the oven and allow to cool completely in the pan on a wire rack.
- While the bars cool, melt the dark chocolate chips using a microwave-safe bowl or a double boiler. If microwaving, heat in 20-second intervals, stirring between each until smooth.
- Once the bars are completely cooled, pour the melted chocolate over the top and use a spatula to spread it evenly. Place the pan in the refrigerator for 20-30 minutes to allow the chocolate to set.
- Lift the bars out of the pan using the parchment paper overhang. Using a sharp knife, cut into 10-12 bars. Serve immediately or store for later snacking!
Equipment
- Mixing bowl
- Measuring cups and spoons
- Spatula or wooden spoon
- 8x8-inch baking pan
- Parchment Paper
- Microwave-safe bowl or double boiler
- Knife
Notes
- Press the oat mixture firmly into the pan to avoid crumbly bars.
- Use parchment paper for easy removal and clean cuts.
- Store bars in an airtight container in the refrigerator for up to one week or freeze for longer storage.
